Portugal · Iberia
Feijoada à Transmontana
Northern bean stew that stretches a small amount of meat across six plates.
120 min Serves 6 easystewbatch-cookwinter
Ingredients
- 400g red beans
- 200g mixed smoked pork
- 1 onion, 1 carrot
- 2 garlic cloves
- 1 tbsp paprika
- Bay, olive oil, salt
Method
- 1
Soak beans overnight, then simmer until tender.
- 2
Brown the meats, then the chopped vegetables, in olive oil.
- 3
Add paprika, bay and the beans with their cooking liquid.
- 4
Simmer 45 minutes until thick.
- 5
Rest overnight before reheating for the best result.
Budget note
Dried beans plus offcuts of smoked pork: the classic stretch-the-budget stew.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
Tasca Days
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook